Meyer Lemon Pound Cake

Meyer Lemon Pound Cake is an easy-to-make pound cake recipe from scratch that’s extra flavorful from the addition of a Meyer lemon syrup.



For the Cake:

For the Syrup:

For the Glaze:


  1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and then line with parchment paper, overhanging on the sides for easy removal. Spray the parchment paper as well.
  2. Sift together the flour, baking powder and salt in a medium bowl.
  3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon juice, oil, zest and vanilla extract.
  4. Pour 1/3 of the flour mixture into the bowl with the wet ingredients. Fold with a spatula until just combined. Repeat with remaining 2/3 of the dry ingredients until fully incorporated.
  5. Pour into the prepared baking pan.
  6. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan on a wire rack.
  8. Meanwhile, whisk together the lemon juice and powdered sugar to make the syrup.
  9. Poke holes in the cake with a wooden skewer and pour the glaze on top. Allow it to soak completely into the cake.
  10. Once the cake has completely cooled, whisk together the lemon juice, milk and powdered sugar to form the glaze. Drizzle the glaze on top of the cake.
  11. Slice and serve.

Keywords: meyer lemon pound cake, meyer lemons, pound cake

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